On January 3rd, the 4th year of Song Zhezong Yuan You (1089), Su Shi came to Hangzhou after fifteen years' absence. During May and June of the fifth year of Yuan You, heavy rain fell in western Zhejiang, Taihu Lake flooded and a large area of crops were flooded. Because Su Shi took effective measures as early as possible, the people in western Zhejiang passed through the most difficult period. He organized migrant workers to dredge the West Lake and build dikes and bridges to make it look brand-new. The people of Hangzhou are very grateful to Su Shi for this kind act. Everyone praised him as a clever official. I heard that he liked pork best when he was in Xuzhou and Huangzhou, so everyone carried pigs and wine to pay New Year greetings to him during the Chinese New Year. After receiving it, Su Shi instructed his family to cut the meat into cubes, burn it red and crisp, and then distribute it to the migrant workers who took part in dredging the West Lake. Everyone was surprised after eating it, and they affectionately called the meat he sent "Dongpo Meat".

Home-made Dongpo meat, the ingredients are very simple, without adding those pungent spices. You can cook Dongpo meat at home in a few simple steps. It is bright red and agate. Pick up a piece and taste it. Soft but not rotten, fat but not greasy, delicious. If you can learn it, you will be more proud to entertain guests. Let's share the practice of this dish.

Dongpo braised pork

Ingredients: pork belly 1 000g, salt, onion 1, ginger1,2 cloves of garlic, 250g of carved wine, 2 tablespoons of soy sauce, 2 tablespoons of braised soy sauce, 20g of crystal sugar and 250g of water starch.

Exercise:

1. Add water to the pot and blanch the pork belly in cold water. After the water is boiled, skim off the floating foam, boil for 10 minute, take it out and let it cool. Cut the pork belly into 4x4cm squares, and tie the meat into a cross knot with string, with the mouth facing down.

2. Spread the onion, ginger and garlic on the bottom of the casserole to prevent the skin from sticking to the bottom of the casserole when cooking, and put the meat with the skin down into the casserole.

3. Pour in carved wine, soy sauce, rock sugar and appropriate amount of water. If the noodles are not covered properly, boil them and simmer for 60 minutes.

4. Time is up, add salt to taste, turn the meat over and continue to stew for 30 minutes.

5. After the time is up, take out the meat pieces, put them in the plate, add water to the steamer to boil, and steam them in the plate for 30 minutes.

6. After the time is up, take out the plate and pour in the original juice of braised pork.

Like the way this dish is cooked, don't forget to praise it and accept it.